Burnt Sugar Chiffon Cake
Melt the 3/4 cup sugar in heavy skillet over low heat till clear and medium brown.
Remove from heat.
Add the boiling water.
Stir over low heat till lumps dissolve.
Cool; set aside.
Sift flour, the 1 1/4 cups sugar, the baking powder, and the 1 teaspoon salt; make a well in center.
Add oil, egg yolks, the 6 tablespoons water, the vanilla, and 6 tablespoons of the burnt-sugar syrup.
Beat till smooth.
Combine the 8 egg whites and the cream of tartar.
Beat to stiff peaks.
Fold egg yolk batter into egg whites.
Pour batter into un-greased 10-inch tube pan; bake in 325° oven 55 to 60 minutes.
Invert till completely cool.
Frost with Burnt-Sugar Frosting.